What’s better than macaroni and cheese? Four cheese mac n’ cheese.
And what’s even better than that is this crowd-pleasing Creamy Four Cheese Mac n’ Cheese with Bacon recipe.
Sure to bring everyone you love to the table and blow the cheese and bacon lover in your family’s mind, this extra creamy gourmet recipe incorporates Sharp Cheddar, Colby Jack, Mozzarella and Parmesan. The noodles are cooked in chicken broth for extra flavoring.
Adults and kids alike will love this dinner. For athletes, especially runners, this is a great way to get some carbs and protein in for supper the night before a big run. If you don’t run, then try to pair this with a salad that’s just as large or larger than your mac bowl. This recipe is rich and yummy, so make sure you limit your portions and only have it as a treat every once in a while.
1 cup (4 ounces) Wisconsin Sharp Cheddar Cheese, shredded
1 cup (4 ounces) Wisconsin Colby Jack Cheese, shredded
1/2 cup (2 ounces) Wisconsin Mozzarella Cheese, shredded
1/2 cup (2 ounces) Wisconsin Provolone Cheese, shredded
Salt and black pepper to taste
Preheat oven to 350°F.
In large pot, cook pasta in chicken broth until al dente, according to package directions. Reserving broth, drain pasta. Pour pasta into buttered 9x13-inch baking dish. Crumble bacon over pasta.
While pasta is cooking, prepare sauce. In large saucepan or Dutch oven, melt 5 tablespoons butter over medium heat. Add onion and garlic and cook 1-2 minutes. Whisk in flour and cook 1 minute, stirring occasionally. Slowly whisk in whipping cream and stir constantly until thickened. Add cream cheese, onion, garlic and Montreal chicken seasoning. Stir for 2 minutes until cream cheese melts down. Slowly add in 3 cups of reserved chicken broth.
Lower heat and continue stirring. Add shredded cheese 1 cup at a time. Keep stirring until sauce is smooth. Pour cheese sauce over pasta and bacon. Gently mix sauce so all pasta is covered.